Add garlic, red pepper flakes, and rosemary and cook, stirring, for 2 minutes. Transfer to the bowl of a 6-quart slow-cooker.

Add carrot, celery root, chickpeas, oregano, basil, bay leaves, tomatoes, and broth to the slow-cooker and cook on high for 4 hours.

Add the cabbage, zucchini, nutritional yeast, and remaining salt, stir, and cook on high another 30-45 minutes, or until the cabbage is tender. Stir in vinegar.

Divide into 8 even servings, packaging 6 for lunches next week. (The stew freezes well, if necessary.)

Serve two portions tonight, drizzling with olive oil and hot sauce to taste, if desired.

*The benefit of the slow-cooker in this recipe is that you can set it and forget it. The time is about the same if you make this on the stove-top, but you have to tend it.

If you don’t have a slow-cooker, you can do this in a Dutch oven or stockpot with a tightfitting lid. Follow the instructions in steps 1 and 2, using the Dutch oven or stockpot. Add ingredients as in step 3 and cook over low heat, stirring every 15 minutes or so, for 2-3 hours or until the vegetables are fully tender. Follow step 4, remembering to stir occasionally.

**The stew will continue to absorb liquid as it sits. Simply add ¼ cup water, or more or less to taste, when reheating.